Media Kit
Stuart Reb Donald
Culinary Personality
His on screen persona has been described as passionate yet jovial, like some quirky mix of Jane Goodall and Santa Claus. Though he began cooking professionally at the age of 18, his acumen in the kitchen dates back to baking biscuits with his grandmother at the age of five. In the three and a half decades that have followed Stuart Reb Donald has worked in high volume restaurants across the Southeast and Midwest. His career has seen him go from busboy to manager to chef.
Stuart’s gregarious personality made him stand out early in life earning him the lead in a number of school plays which eventually landed him a drama scholarship in college where he would major in music. Those musical talents soon sent him to Nashville where he graced the stages of Music City’s hottest venues like Windows on the Cumberland and the Grand Old Opry House.
Just thirteen years old, Stuart became a published writer after penning a fishing article for a local outdoor magazine. In the years since, he has published a novel and two cookbooks. He also has become a respected food/travel writer with credits in multiple publications and web sites.
He has used his contacts in the chef community to land interviews with culinary heavyweights like Mike Wallace of the Marriott Grand Hotel in Point Clear, AL, Tory McPhail of New Orleans’ famed Commander’s Palace, the Food Network’s Ted Allen and Iron Chefs Bobby Flay and Michael Symon.
Stuart has combined his many talents and passions as the host of the Internet cooking shows Everyday Gourmet and Little Grill Big Flavor. Additionally, he established himself as an expert on the burgeoning genre of food related television as a columnist for Edible TV.
Stuart Reb Donald
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Resumé
5-13 to present Radio Host
Co-host of “Sip & Chew with Mike and Stu” on FM TALK 106.5, a weekly call-in food and wine program.
3-03 to present Freelance Food Writer
Food Critic, restaurant reviews, chef interviews, recipes, food history. Notable publications include Try City Review, Southern Tailgater Magazine, Tailgater Monthly, Well Fed Network, Cook Smarter, Edible TV and Well Fed On the Town.
6-10 to 6-11 The Kitchen Hotline Aspen, CO
Chef/consultant
Creating custom menus, contributing recipes, teaching the culinary arts, using social networking for marketing and consulting on special event and catering projects.
7-08 to 12-09 Mars Hill Café Mobile, AL
Executive Chef
Supervision of staff, food ordering/inventory, menu creation, catering, public appearances.
4-07 to 9-07 ChefTeam Duncanville, TX
Demonstration Chef
Preparing food in a live venue while answering questions from an audience.
3-07 to 11-07 ‘Zalea Magazine Mobile, AL
Food and Drink Journalist
Writing articles on restaurants, travel, chef profiles, and cooking.
3-07 to 10-07 Current Magazine Mobile, AL
Food and Drink Journalist
Writing articles on restaurants, travel, chef profiles, musician interviews and cooking.
10-06 to 2-07 Naman’s Midtown Market Mobile, AL
Sous Chef/Kitchen Manager –
Supervision of staff, food ordering/inventory, day-to-day operations.
Received one promotion.
2-06 to 6-06 Wintzell’s Oyster House Mobile, AL
Associate Manager –
Food ordering/inventory, scheduling, menu content, banquet planning, day-to-day operations.
7-05 to 2-06 Applebee’s Mobile, AL
Assistant Manager –
Food ordering/inventory, scheduling, day-to-day operations.
2-05 to 6-05 Red Star Tavern Spanish Fort, AL
Sous Chef –
Prep, cooking, clean-up, food ordering/inventory, menu content.
Education
8-86 to 6-89 MS Gulf Coast Comm. College Perkinston, MS
Music Education
* Received music and drama scholarships.
6-96 to 12-98 Belmont University Nashville, TN
Business Management/Liberal Arts
Certifications and publications
ISO 9000 Certification in Culinary Arts.
ServSafe certified in food safety and responsible service of alcohol from the National Restaurant Association.
Restaurant Management Certification from Concord Neighborhood Group.
Pantry Chef Certification from Brinker Intl.
Amigeauxs Mexican/Creole Fusion Cuisine cookbook by 4 Star Publishing, 2004.
Third Coast Cuisine: Recipe from the Gulf of Mexico by 4 Star Publishing, 2010.
In July 2007 I was presented a red ribbon award in the fictional short story category by writing.com.
In 2008 I received a runner up award for an essay on a local delicacies in the Pepsi/Tava “Share Your Discovery Contest.”
2010 Gourmand World Cookbook Award Nominee for Third Coast Cuisine.
Travel articles include:
Discovering Lincoln (Well Fed on the Town, 2007) a tour of dining and nightlife in Lincoln, NE.
Saturdays in the South (Current, 2007) a series of travel articles highlighting college football tailgating across the Southeast.
Sustainable Culinary Tours (Well Fed on the Town, 2007) a tour of the cottage industry in Michigan and Wisconsin.
Who’s Your Crawdaddy? (Current, 2007) a tour of crawfish boils along the Gulf Coast.
Dark Dining Comes to Bay Area (Well Fed on the Town, 2007) an examination of a hot new food trend in San Francisco and Oakland.
The Little Winery That Could (‘Zalea, 2007) a look inside the state’s oldest winery in tiny Perdido, AL.
Off the Eaten Path (Current, 2007) a tour of hard to find eateries along the Gulf Coast.
My writing has also appeared in the bi-monthly magazine Lagniappe (Mobile, AL), shortstories.com, Alabama Live (al.com), writing.com and globalchefs.com.
I am the web master of WannabeTVchef.com, ThirdCoastCuisine.com and the host of the web-based cooking shows Everyday Gourmet and Little Grill Big Flavor.
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Reel
